1 cup butter 4 oz. unsweetened
chocolate, chopped 2 cups sugar 2 tsp vanilla extract 4 large eggs 11/ cups all-purpose flour 2 1 tsp baking powder
/ tsp salt 12 1 cup chopped walnuts TOPPING: 41/ cups sugar 2 1 can (12 oz.) evaporated milk
/ cup butter, cubed 12 1 pkg (12 oz.) semisweet
chocolate chips 1 pkg (111/ oz.) milk 2
chocolate chips 1 jar (7 oz.) marshmallow creme 2 tsp vanilla extract 2 cups chopped walnuts 1. In a heavy saucepan or microwave, melt butter and chocolate and stir until smooth. Remove from the heat and blend in sugar and vanilla. Add eggs, then mix well. Combine the flour, baking powder and salt, then add to chocolate mixture. Stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350°F for 25-30 minutes or until top springs back when lightly touched. Cool on a wire rack while preparing topping. 2. Combine the sugar, milk and butter in a large heavy saucepan and bring to a boil over medium heat. Reduce heat, simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator. Prep Time: 25 minutes Bake Time: 25 min. + freezing Yields: about 10 dozen NUTRITIONAL INFORMATION Amount Per Serving (1 piece): 128 calories, 6 g fat, 15 mg cholesterol, 46 mg sodium, 18 g carbohydrate, 15 g sugars, 0 fibre, 2 g protein.